Cucumbers a la Poulette Recipe ingredients

To prepare this Cucumbers a la Poulette Recipe, first peel 2 small, young cucumbers. Remove the seeds. Cut the fruit into pieces about one inch thick and two inches long, stew these till tender in water with a little salt and vinegar in it; drain them; put into a stewpan 1 ounce of butter and 3/4 of an ounce of flour; mix the butter and flour well, and let them remain about three minutes. Add gradually 1 pint of nicely flavored stock. Simmer gently for fifteen minutes. Put in the cucumbers, with a seasoning of salt and pepper, and in a minute or two, 2 tablespoonfuls of cream. Draw the sauce from the fire, and, just before serving it, add the well-beaten yolks of 2 eggs, and the juice of half a lemon. Time, one hour.